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Neerlandia Co-operative Association Ltd. - Food Store

3224 Township Road 615A Neerlandia AB T0G 1R2 · Food - General

Official record from Alberta →

Inspection summary

Neerlandia Co-operative Association Ltd. - Food Store has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 26, 2024. The most recent inspection, on October 14, 2025, found no infractions.

3 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 4 separate inspections, most recently on September 26, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on June 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on June 23, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on September 26, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on June 23, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Produce department is not tracking temperature in the walk-in cooler or produce display area. A minimum of once-a-day check are required to ensure foods are maintained at safe temperatures. The deli and meat department are inconsistent in their recording their temperatures. All temperatures tested were satisfactory.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips are not available in the produce department. Test strips are reportedly ordered. Until the test strips are available, strips from another department can be kept in a dark area to all staff to test the sanitizer that is made on a daily basis.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The tenderizer rollers have a buildup of material that can be scratch off. Debris can harbor pathogens which can enter the interior of the meat. Action shall be taken to clean and sanitize the rollers.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer in the produce dept is not being tested. The solution coming from the dispenser is greater than 500ppm. Quat sanitizers shall be between 200-400ppm unless otherwise specified by the manufacturer. Actions shall be taken to dilute the sanitizer. Test strips shall be used to verify sanitizer concentrations.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature Records are not being recorded. Action shall be taken to record storage temperatures (hot and cold) to ensure equipment is working properly.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Beef fat was stored on top of a cardboard box with package meat. Action shall be taken to place the beef fat into a suitable container/bag, discard the cardboard which has be contaminated by the raw beef, and sanitize the packaging of the cryotrap beef the fat was on top of.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cream in the soft serve ice cream machine ranged from 4C to 9C, white the separated cream at the top being 9C. The cream in the hopper shall be mixed periodically throughout the day as per the manufacturer's instructions. After the cream was mixed, the cream was at 4C which is an acceptable temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The deli hot holding case was at 57C. A sign on the case indicates the temperature should be around 58C. Hot holding requires food to be stored at 60C or higher. If a temperature of 60C cannot be maintained the food shall be discarded after 2 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hand sink in the produce area has a buildup of scale. Scale makes the area more difficult to clean and sanitize. The scale shall be removed to ensure the area is easily cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The deli did not have a working sanitizer solution when they were preparing food. A sanitizer solution shall be readily available to clean surfaces when preparing food.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1)The custom cut beef (inspected)in the meat cooler is unlabeled. Food shall be labelled and dated to ensure food is sold/discarded in a timely manner.2) The fly light trap in the meat cutting room does not work. Action shall be taken to repair/replace the unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The mixers in the Deli area are not clean under the mixer head. Action shall be taken to clean and sanitize the mixer after use.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer in the deli is not being sanitized every 4 hours. Since the meat slicer is used throughout the day, it most be taken apart every 4 hours, cleaned and sanitized. Cleaning and sanitizing the equipment throughout the day will reduce the risk of foodborne illness by elminating bacterial build up and removal of thier toxins.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The deli and the produce department are not testing thier sanitizing solutions. The sanitizer shall be tested daily to ensure a proper concentration (200-400ppm) is achieved. The autodilutors in these departments were tested and were satisfactory.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) An outlet cover in the deli is missing. A outlet cover shall be installed to prevent food from entering this space, as it cannot be cleaned easily.2)The board above the butcher walk in cooler hass exposed wood. Actions shall be taken to seal the wood to allow it to be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Produce cooler has a build up of dirt/debris on the cooler walls. This area shall be cleaned and sanitized. This areas should be added to the routine cleaning plain.
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